Strawberries are in full season and bringing them to the table is the easiest way to fill up on flavor and lightness. This time, however, no classic recipes: the idea is to transform them into a creamy and enveloping dessert, completely vegetal, capable of surprising even those accustomed to the traditional version. The cocoa base meets a velvety cashew cream and a fresh strawberry topping, for a result that combines simplicity, seasonality and a delicious touch without ingredients of animal origin.
Ingredients
For the base:
For the cashew cream:
For the thickener:
To whip the mixture:
For coverage:
Preparation
For the base:
In a bowl, mix the flour, sugar, yeast, cocoa, soy milk and oil well, trying to obtain a smooth mixture, without lumps. Pour the mixture into a mold, preferably a hinged one, and level the surface well with a spatula. Bake at 170°C in a preheated oven.
For the cashew cream:
Blend the cashews (previously soaked in hot water) with the agave juice, soy milk and a pinch of salt until you obtain a soft and creamy mixture.
Now add the yogurt jar, the lemon juice and the vanilla pulp obtained from the stick one at a time.
Combine the cornstarch, sunflower oil and soy milk in a saucepan and leave to thicken over low heat, mix everything with the cashew cream.
With a whisk, beat the sunflower oil with the water and the yeast and incorporate them into the mixture with a movement from bottom to top, being careful not to dismantle it.
Pour into the cake tin, level and bake at 180° for about 20 minutes.
Before taking it out of the oven, check the center of the cake which must remain soft but not liquid.
Meanwhile, prepare the topping by blending the strawberries with half the water and the agave juice. Dissolve the cornstarch in the remaining water. Add everything and cook over a low heat for a few minutes, until you obtain a thick but fluid sauce.
Let the cake cool, decorate it with the strawberries kept aside and cover with the strawberry sauce. Let it rest in the refrigerator for at least a couple of hours before serving, preferably overnight.
